Swedish Sorrel Soup with Potatoes, Cream, and Fresh Dill

Swedish sorrel soup is a tangy, creamy green soup made with fresh sorrel, potatoes, and stock, often served with hard-cooked eggs and dill. The leaves soften quickly and bring their own bright, lemony flavor, so a short simmer keeps the soup fresh-tasting and makes this a practical spring or early-summer meal.

Ingredients

4 large eggs (about 200 g in shell)
1 tablespoon fine salt (15 g), divided, plus more to taste
2 tablespoons unsalted butter (28 g)
1 medium yellow onion, finely chopped (about 150 g)
2 tablespoons all-purpose flour (16 g)
4 cups low-sodium vegetable or chicken stock (960 ml)
12 ounces waxy potatoes, peeled and cut into ½-inch cubes (340 g)
8 ounces fresh sorrel leaves, thick stems removed and leaves roughly chopped (225 g)
½ cup heavy cream (120 ml)
¼ teaspoon freshly ground black pepper (about 0.5 g), plus more to taste
2 tablespoons chopped fresh dill (about 6 g)
2 tablespoons chopped fresh chives (about 6 g)
1 quart water (946 ml), for cooking the eggs

Instructions

Prepare the ingredients. Rinse the sorrel thoroughly in a bowl of cool water, lifting the leaves out so any grit stays behind. Repeat if the water looks sandy, then dry the leaves and remove any tough stems. Chop them roughly; the leaves will shrink considerably as they cook. Peel and cube the potatoes, chop the onion, and set out the stock, flour, and cream. If the sorrel is especially young and tender, its small stems can be included.
Cook the eggs. Put the eggs in a small saucepan and cover them with the quart of water. Bring the water to a boil, then lower the heat to maintain a gentle boil for 10–12 minutes. Transfer the eggs to cold water to cool, then peel and halve them. Cook whole boiled eggs until both the yolk and white are firm. The eggs can cook while you make the soup.
Soften the onion. Melt the butter in a medium heavy-bottomed pot over medium heat. Add the chopped onion and cook for 4–5 minutes, stirring now and then, until it is soft and translucent but not browned. Browning is not harmful, but it can give the soup a sweeter, more roasted flavor and a less delicate color.
Make the soup base. Sprinkle the flour over the onion and stir continuously for about 1 minute, coating the onion and cooking away the raw flour smell. Pour in the stock gradually while whisking or stirring well to prevent lumps. Add the potatoes and bring the liquid to a gentle simmer. Cook uncovered for 15–18 minutes, stirring occasionally, until the potato cubes are tender when pierced with a small knife.
Add the sorrel. Stir in the chopped sorrel and simmer for 2–3 minutes, just until the leaves wilt and turn olive green. Avoid boiling it hard for a long time: sorrel loses its fresh character with extended cooking, and its color naturally dulls as it heats. For a slightly smoother soup, use a potato masher to break up a few of the cubes in the pot; leave the rest intact for a more textured bowl.
Finish with cream and herbs. Lower the heat and stir in the cream, pepper, dill, and chives. Warm the soup gently for 1–2 minutes, without letting it boil, then taste and add salt as needed. Stock saltiness varies, and the tablespoon used for the egg water is not all going into the soup. If you want more tang, taste before adding anything: sorrel’s acidity varies by leaf and season, and this version is designed to let it lead.
Serve. Ladle the soup into warm bowls and add two egg halves to each serving. Finish with a little extra dill or chives if you like. Serve promptly while the soup is hot and the herbs still taste fresh.

Tips

Choose and clean sorrel carefully. Sorrel is sold at some farmers’ markets and specialty produce shops, but it may not be stocked everywhere. Look for crisp leaves without slimy patches or extensive yellowing. Washing it in a bowl and lifting it out is more reliable than rinsing it in a colander, where grit can cling to the leaves.
Use a substitute with realistic expectations. If fresh sorrel is unavailable, use 7 ounces (200 g) baby spinach and stir in 1–2 tablespoons (15–30 ml) lemon juice at the end, tasting as you go. This makes a pleasant green soup, but spinach does not have sorrel’s distinctive tart flavor. A small handful of watercress can add a peppery edge, though it will not replace the acidity.
Keep the heat gentle after adding dairy. Cream can look grainy or separate if the soup boils vigorously, especially if the stock is acidic. Lower the heat before stirring in the cream and warm only until steaming. If the soup thickens while standing, loosen it with a splash of stock or water rather than adding more cream immediately.
Adjust texture to suit the leaves. Sorrel can vary from very tender to quite fibrous. Chop mature leaves a little finer, and mash only part of the potatoes if you want body without blending away every piece. A full blender is optional, not necessary, and hot soup should be blended in batches with care if you choose that route.

Serving Suggestions

Serve this soup as a light main course with rye bread, seeded sourdough, or boiled new potatoes on the side. The bread is useful for catching the creamy broth, while its mild flavor does not compete with the sorrel. A crisp cucumber salad or simple green salad adds a cool contrast, particularly on a warm day when the soup is served in smaller portions.

The egg garnish makes the bowl more substantial and is a familiar choice for this style of soup. Add the halves just before serving so they stay neat and do not break apart in the pot. A spoonful of sour cream can be offered at the table, but taste first: the soup is already creamy, and extra dairy can soften the sorrel’s brightness. A little chopped dill or chive on top is usually enough to make each serving look finished.

Variations

Make it vegetarian. Use vegetable stock and check that it is not overly salty. A mild stock keeps the sorrel in the foreground; a strongly flavored vegetable broth can make the finished soup taste more like a general vegetable soup. The eggs can remain as a garnish, or you can omit them for an egg-free bowl.

Change the richness. For a lighter soup, replace the heavy cream with whole milk, adding it slowly over low heat. The result will be thinner and less plush, so avoid boiling it. Crème fraîche is another option: stir in ¼ cup (60 g) at the end for a gently tangy finish, then taste before adding any extra acid.

Add more vegetables or herbs. Replace up to half the potatoes with peeled parsnip or celery root, cut into similar cubes; either gives the broth a sweeter, earthier note. You can also use a little parsley alongside the dill and chives. Keep the additions modest, since a large mix of vegetables can overwhelm the distinctive sour-green flavor that defines the soup.

Make a smoother version. Once the potatoes are tender and before adding the cream, blend the soup carefully until smooth, then return it to low heat and finish as directed. The sorrel will make the purée olive green rather than bright emerald, which is normal. Keep a few egg halves whole for serving so there is still some contrast in the bowl.

Storage and Reheating

Refrigerate leftover soup within 2 hours of cooking in a covered container, and use it within 3–4 days. For best texture, store peeled eggs separately and add them to individual bowls when serving. The soup may thicken in the refrigerator as the potatoes absorb liquid; stir in a little stock or water when reheating to bring it back to a spoonable consistency.

Reheat only the amount you need in a saucepan over medium-low heat, stirring regularly until it is steaming throughout. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); check the center with a food thermometer. Avoid a prolonged boil, which can make the cream separate and further dull the sorrel. You can also microwave an individual portion in a microwave-safe bowl, stirring midway and checking the temperature in more than one spot.

Freezing is possible, but potatoes can become mealy and cream-based soup may separate after thawing. If you want to prepare it ahead for freezing, freeze the soup before adding the cream, in a freezer-safe container with room for expansion, for up to 2 months for best quality. Thaw it overnight in the refrigerator, reheat thoroughly, and stir in the cream at the end. Do not leave the soup at room temperature for extended storage.

Frequently Asked Questions

What does sorrel taste like?

Sorrel tastes green and leafy, with a noticeable lemony tartness. Its acidity is natural to the leaf, so this soup usually does not need much added lemon. Younger leaves tend to be tender and mild, while larger mature leaves can taste more assertive and may have tougher stems.

Can I make Swedish sorrel soup without sorrel?

You can make a similar soup with spinach and lemon juice, but it will not taste exactly the same. Start with baby spinach and add lemon gradually after the cream has been stirred in, tasting between additions. Bottled lemon juice can work in a pinch, though fresh juice gives a cleaner flavor. Do not add the full amount at once, since lemons vary in acidity.

Why did my soup turn olive green?

That color is expected. Sorrel’s vivid raw leaves become duller green as they cook, and cream and stock also affect the final shade. A short cooking time preserves a fresher flavor, but it will not keep cooked sorrel bright green. The soup is still ready when the leaves are tender and the potatoes are soft.

Can I prepare the soup ahead?

Yes. Cook the soup through the sorrel step, cool it promptly, and refrigerate it, then add the cream and fresh herbs while reheating gently the next day. This helps the herbs keep their flavor and gives you more control over the texture. Cook and peel the eggs ahead too, but keep them covered in the refrigerator and garnish the bowls just before serving.

Is this soup served hot or cold?

This version is intended to be served hot, with the cream warmed into the broth and the potatoes tender. Some cooks serve sorrel soups chilled, and regional or household versions vary, but chilling changes the way the cream and acidity come across. If you want to try it cold, cool it promptly, refrigerate it, and taste again before serving; it may need a small splash of stock to loosen.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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